Thursday, June 26, 2014

Good Eats Newsletter - June 26, 2014

Localvore Members
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Arugula; Potatoes; Scallions; Lettuce; Broccoli;
Napa Cabbage; Fennel; Parsley; Zucchini
And OUT of the bag:
Brown bag of Tomatoes
Localvore Offerings Include:
Pete's Kitchen Pizza Dough
Pete's Kitchen Pizza Sauce
Norris Berry Farm Strawberries
Amir Hebib Mushrooms
Half Veggie Only Members
take a YELLOW BAG
containing:
Arugula; European Cucumber; Scallions;
Green Chard; Napa Cabbage; Zucchini
And OUT of the bag:
Brown bag of Tomatoes
T-shirts will be at your sites this week!
If you qualified for a free t-shirt (Veggie Only or Localvore share) and paid by May 31st your t-shirt will be at your site this week.
Are you traveling next week for the 4th of July holiday?

If you'll be away next week or at any point during the summer, please consider donating your share to the food shelf. Your share can be transferred to the food shelf on any week, or you can also skip a delivery week and retain a credit on your account toward the purchase of your next share.
Just let me know via email.
How did your first week of the share go?
I heard of a few errors at pick up last week but it seems like things went well overall. I wanted to include some of the same information as last weeks' newsletter as there are some new members, and it's also a good reminder for everyone to see.
I also wanted to review the bags to make sure you are picking up the correct one. If you have a Localvore or Veggie Only share you should pick up a light green/tan bag. If you have a half veggie share you should be getting a bright yellow bag. Please take care in selecting your bag so everyone gets the correct share.
Localvore & Veggie Only bag at left (light green/tan). Half Share Veggie Bag at right (bright yellow).
As always, let me know if you have any pick-up questions or concerns! ~Sara
Share Pick-Up Instructions! Please review.
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1,
Find your name on the Names List - Find your name on the pick-up list and check it off. The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Clipboard #2,
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of the share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pete's Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday for some sites) of every month
starting July 2nd.
What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!
Our goal is 100% satisfaction. If you email us (or call if you can not email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution. These will generally come in the next week's delivery.
Picking Up Your Share
Please review your confirmation email or visit our Delivery Site page for pick up times and locations of pick up sites. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x 2
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Around the Farm
Here's a picture of our gorgeous red clover cover crop. While we grow this years crops we are working on other fields for future year crops. This land is being prepped for next year. The red clover fixes nitrogen into the soil so that it will be ready to support the crops it will grow. The clover itself we will mow in a couple weeks for winter pig feed (they will love this rich tender hay) and the flowers are now feeding the bees!


Storage and Use Tips

Arugula - Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor and is great on sandwiches to give them pep, and into salads to take it up a notch. It also does well with a quick wilt added to pastas, frittatas or calzones, or as a stand-in for lettuce on an Italian-inspired sub. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil with a sprinkle of coarse salt & pepper.
Large share members are getting banana fingerling potatoes this week. These beautiful little nuggets are favorites of area chefs. No need to peel, just scrub clean before cooking. Roast whole with some olive oil, salt and pepper or boil until just tender and toss with butter and herbs such as parsley. Store in a paper bag in a cool, dry, dark place.
Scallions, often referred to as green onions, are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.
This week's panisse lettuce is beautiful. The leaves are buttery and smooth making it perfect to throw onto a sandwich or into a salad.
We have a small taste of fresh broccoli for the large share members. There is nothing better than fresh, organic broccoli in my book. These florets would be great thrown into a saute or stir fry.
Napa cabbage - also known as Chinese cabbage, the flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.
Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer. The fronds themselves can be used to flavor dishes (they're similar to dill) or added as a garnish.
Half share members will receive green chard. Like other greens, it is packed with the vitamins and minerals that are so hard to get in quantity in other foods. Chard is best eaten cooked. You can use it as a substitute for many recipes that call for spinach or other greens. For a quick side dish, try braising it one of two ways. Put a little olive oil or butter, 2 cloves of minced garlic & hald od a minced onion in a saute pan and allow the garlic to cook a bit and soften. Put in the chopped chard and cover tightly and let cook until wilted (if there's not enough moisture add a TB or so of water). Once chard has just wilted, add a sprinkle of red wine vinegar or apple cider vinegar or balsamic and black pepper and serve. Or, add a bit of vegetable oil to the pan. Add the clove of minced garlic. Then add the chopped chard and cover and let cook until wilted. Then sprinkle with rice vinegar and a few drops of toasted sesame oil and maybe a teeny bit of soy if you want stronger flavor.
Parsley isn't just a pretty garnish on the side of your plate - it's actually a very nutritious herb. It's an excellent source of vitamin K and vitamin C as well as a good source of vitamin A, folate, and iron. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. A nice way to store is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge. If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer.
We've got more tomatoes for everyone this week. You will get bit more than last week but this is still just a taste of what's to come this summer.
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
Localvore Lore
The pizza dough was made at the farm and frozen for delivery. The dough is made with Milanaise organic flour, Gleason Grain Snake Mountain Sifted whole wheat flour, local Sunflower Oil, salt and yeast. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use).

Here's Amy's favorite way of cooking the dough: coat a smooth surface with flour and cornmeal (just flour is ok) so that the dough does not stick to the surface. Line a cookie sheet or pizza pan with parchment. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. If you have a pizza stone, it's great to slide the pizza and parchment off onto the stone. Otherwise, bake on the parchment on the pan. After around the first 5 mins, if dough has started to bake/firm up, you can carefully ease the parchment out from under the pizza, sliding the pizza onto the stone or onto the oven rack itself. Allowing the pizza to bake on the stone or rack will help crisp the crust. Just be certain it's firm enough to move it before you go for it! Overall you are going to bake your pizza 12-14 minutes until crust is golden brown and cheese bubbles.

Pete's Kitchen Tomato Sauce was also made right at the farm. It's made with our own organic tomatoes, onions, plus garlic, organic sunflower oil, oregano, basil, salt, black pepper, and citric acid. This sauce is awesome for pizzas, pasta, or dipping.
The strawberries this week come from Norris Berry Farm in Hinesburg. These are local but not organic berries. They are having a great year on the farm so far - the berries are their biggest and juiciest yet! Enjoy these berries plain or if you don't eat them all on the way home, make into a strawberry shortcake! They also offer pick your own berries so if you're in the area you could go pick some fresh berries.
Lastly we have some fresh oyster or shiitake mushrooms for you! These mushrooms are from Amir Hebib in Colchester. They're so temperamental and weather dependent that we never know for sure whether they will work out when we schedule them. Amir started growing mushrooms in a mushroom house behind his home in Colchester in 2005. He grows shiitakes and oysters (little clusters of trumpet shaped mushrooms) and sells them to restaurants and markets in our area as well as at the Burlington Farmers Market. You can eat the whole mushroom stems and all. The shiitakes have a deeper flavor, and are more hearty, enough so that they can be used in place of ground beef in some recipes. Your bag will have one variety or the other.

I had the pleasure of meeting Amir last summer at the Burlington Farmers' Market where he sells his mushrooms. I asked him for his favorite mushroom recipe and here's his response: fry some onions, add cut up mushrooms and cook until soft. Add an egg to the pan, cook, and enjoy!

Recipes
Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts
By Martha Rose Shulman (NYT)

pizza dough
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, trimmed, cleaned and sliced
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves
4 ounces goat cheese
4 walnuts, shelled and chopped
About 1 heaped cup arugula leaves
1/4 teaspoon balsamic vinegar
1 teaspoon walnut oil

Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.

Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.

Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.

Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.

Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.
Arugula and Strawberry Salad
When Pete said that we had plenty of arugula and could include in a share I wanted to include it in a strawbery week so you could make this salad. The peppery greens go so well with strawberries!
3 tablespoons sherry vinegar
1/2 teaspoon granulated sugar
3 tablespoons extra-virgin olive oil
1 tablespoon canola oil
1/4 teaspoon kosher salt, plus more for seasoning
2 cups arugula leaves
1 generous pint fresh strawberries, washed, dried and split lengthwise
Sprinkle poppy seeds

In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.

Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.
Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.

4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley

Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle minced onion and garlic over the potatoes.

Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.

Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Grilled Scallions
Scallions just aren't something that I would think of to grill. I came across this recipe and it sounds like you can!
1 bunch scallions, root ends trimmed
2 tablespoons olive oil
1/4 teaspoons kosher salt
Freshly ground black pepper

Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
Napa Cabbage Salad with Peanuts and Ginger
This recipe from Martha Stewart is a great way to use your napa cabbage.

2 tablespoons rice-wine vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1/2 medium napa cabbage (about 1 pound), cored and cut into bite-size pieces
1 red bell pepper (seeds and ribs removed), thinly sliced
1/4 cup chopped fresh, cilantro
1/4 cup chopped roasted peanuts

In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.

In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.
Warm Fingerling Potato Salad
Tossing boiled roots with flavorful herbs and oil while they're still hot is amazing. The warm vegetables soak in the flavors of the herbs beautifully, and the salad only gets better after a few days in the fridge.

2 pounds fingerling potatoes
1/2 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon red pepper flakes
1 tablespoon salt-packed capers, rinsed and coarsely chopped
1 lemon, zested and juiced
1/2 medium red onion, coarsely chopped (1/2 cup)
1 celery stalk, thinly sliced crosswise on bias
2 tablespoons chopped parsley
Salt to taste

Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat. Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Gourmet February 2006.

1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb potatoes
1/2 cup water

Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Fennel Orange Salad
I tried fennel for the first time in this salad. It only took about 10 minutes to make, was very tasty, and looked down right gourmet!

4-5 large seedless oranges (about 3 pounds)
1 fennel bulb
1/4 medium red onion, very thinly sliced (about 1/4 cup)
1 cup large black olives, cut in half
1/4 cup fresh mint leaves, coarsely chopped (about 2 tbsp)
2 tbsp lemon juice
1 tsp paprika
1/4 tsp ground cayenne pepper
1/4 tsp ground coriander
1 clove garlic, minced
4 tbsp olive oil
fennel fronds, minced for garnis

Use a sharp knife to peel the oranges, removing all white pulp and the membrane on the outside of the orange sections. With your fingers, separate the sections and cut into 1-inch pieces. Place in a large bowl.

Remove the fronds from the fennel and reserve a few for garnish. Cut the ends off the fennel bulb, and slice it very thinly, crosswise. Add the fennel, onion, olives, and mint to the oranges. Gently combine.

In a small bowl whisk together lemon juice, paprika, cayenne, coriander, garlic, salt and pepper. Add the oil in a slow drizzle, whisking continuously. Pour the dressing over the oranges and toss gently to blend. Let the flavors meld for about an hour before serving. Taste, adjust seasonings, then top with minced fennel fronds.

Parsley Pesto with Walnuts Pasta
This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the usual basil for a garlicky, rich, and delicious pasta topping that will tide you over beautifully until the basil pops up in your garden or farmer’s market.

Using a food processor makes it one of the quickest and easiest pasta delights ever.
1/2 cup chopped walnuts, toasted (see Hint)

1/4 cup extra-virgin olive oil

1 cup packed fresh flat-leaf (Italian) parsley

1/4 cup vegetable broth

6 cloves garlic, peeled

1 tablespoon plain unseasoned bread crumbs

1/2 teaspoon coarse salt, or to taste
16 ounces spaghettini or other thin pasta

In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.

Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.

Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.
Green Chard with Ginger
This is a simple, slightly spicy side dish or snack. Try adding just a little tamari or miso to the pan if you have any left, but make sure not to add more salt if you do!

1 bunch green chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Directions

Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.

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